chocolate tiffin

Chocolate Tiffin | Baking With Kids

Sometimes the oldies are the best recipes going. I remember eating chocolate tiffin for the first time when I was in my teens (I know I know, I was late to the game!). I remember wondering how such a simple selection of basic ingredients come together to make something so wonderful. And, as a bonus, it can be so versatile too!

fridge cake

The beauty of these is that you can adapt them to your tastes. Not to mention make them according to what you have in your cupboards. Just change up the biscuits, the dried fruit, your syrup or even your chocolate. My recipe is based on the original chocolate tiffin, but you could use any number of variants! Snickerdoodles (if they last long enough!), ginger biscuits or even chocolate chip biscuits make great swaps for the biscuit base. In other words, any biscuits you have lying around begging to be eaten are perfect used in here! 😉

And, as I have said previously, anything topped with chocolate is a winner in my books! 🙂

The other element about these is just how fun they are to make! (Or a stress buster, if you’re feeling the need!) You can break up biscuits in a very calm and dignified way, of course. But where’s the fun in that?! Put your biscuits in a Ziploc bag, then get your rolling pin ready, and get bashing!!

making chocolate tiffin

I have made this with my children from when they were young enough to join me in the kitchen. We’ve had lots of fun making these, including bashing biscuits, melting the butter mixture and of course the chocolate.

And you want an extra little tip to make it easier for little hands? Use a much larger bowl than you think for combining the butter mixture and biscuits together!

So simple, classic childhood makes, nostalgia at it’s best. And delicious too! It doesn’t get much better 🙂

Stay safe, friends.

🙂 x

Chocolate Tiffin | Baking With Kids

5 from 1 vote
Recipe by Andrea Jones Course: Dessert, SnackDifficulty: Easy
Servings

20-25

servings
Prep time

15

minutes
Chilling time

1

hour 

Perfect for lunchboxes!

Ingredients

  • 450g (6 cups) digestive biscuits

  • 240g (1 cup + 1 tbsp) unsalted butter

  • 60g (¼ cup) granulated sugar

  • 120g (¼ cup + 2 tbsp) golden syrup

  • 40g (¼ cup + 2 tbsp) cocoa powder

  • 100g (½ cup + 3 tbsp) raisins

  • 100g (1 cup) glacé cherries

  • 200g (1 cup + 2 tbsp) milk chocolate

Directions

  • Line an 8″ square tin with parchment paper and set aside.
  • Put your biscuits in a large bowl or sealed ziploc bag and bash with a rolling pin until you have crushed most of them.
  • Place the butter, sugar, golden syrup and cocoa powder in a saucepan and heat gently until the butter is melted and the sugar has dissolved completely.
  • Tip your melted butter mixture and biscuits into a large bowl and stir to combine thoroughly. Then press your mixture into your prepared tin using the end of your rolling pin or the bottom of a glass.
  • Melt your chocolate in short bursts in the microwave, stirring in between, until completely melted. Pour over the top of your biscuit base, and spread evenly over the top. Pop your tin into the fridge to set before cutting into pieces.

Recipe Video

Notes

  • Keep some chunks in your biscuits as you crush them. This will give texture to your tiffin and help it hold together better. I’ve made it into a powder previously and I don’t find it holds together as well that way!
  • The butter mixture can be melted in the microwave too, if you prefer this to doing on the stove.
  • Use a large bowl when combining the butter mixture with your crushed biscuits, to make it much easier to stir together thoroughly.
  • Make sure you’ve pressed down your biscuit mixture really well into your prepared pan. This will help it hold together when you remove and cut it, otherwise it will just fall apart!
  • To get a lovely even top for your chocolate, first spread it out evenly all over the top of your biscuit base, then gently tap the tin against your work surface. This will encourage any air bubbles to come to the surface so you can pop them, making sure your chocolate surface ends up being really smooth.

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